猪油酯交换产物性质测定与分析

doi:10.7506/rlyj1001-8123-200808015

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Abstract In the experiment, chemical randomized interesterification of lard had been discussed. The solid fat index and DSC cueves of lard before and after chemical interesterification were determined and the results showed interesterification reaction occurred and the plastic of lard were inproved.

Key words： Lard Chemical Interesterification Determination Analysis

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TS207.3

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	Articles by authors
	Zhang Qian-yi
	Xie Ming-yu
	Qiu Wen-jie
	Jiang Hai-qing

Cite this article:

Zhang Qian-yi,Xie Ming-yu,Qiu Wen-jie, et al. Determination and Analysis of Lard Interesterification Material[J]. Meat Research, 2008, 22(8): 63-65.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200808015 OR https://www.rlyj.net.cn/EN/Y2008/V22/I8/63

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